Introduction:
A classic Greek salad is already close to vegan—fresh cucumbers, juicy tomatoes, red onion, briny olives, and an herby,
tangy dressing. The main thing that usually makes it non-vegan is the feta. This Vegan Greek Salad keeps all
the bold Mediterranean flavor you love while swapping in a simple vegan feta option (or skipping it entirely and still
getting a salad that tastes vibrant and satisfying).
The key to an amazing Greek salad is texture and balance: crunchy cucumber, ripe tomatoes, sharp onion,
salty olives, and a dressing that’s bright with lemon and vinegar but rounded with good olive oil. Add fresh herbs and you’ll
get a salad that’s refreshing enough for hot days, sturdy enough for meal prep, and perfect next to grilled mains, pita, or
a hearty bowl meal.
This recipe includes a quick homemade dressing, plus two easy vegan “feta-style” options so you can choose your favorite:
a tofu feta that soaks up flavor beautifully, or a quick crumble that adds salty tang in minutes.
Ingredients:
For the salad
- 1 large cucumber, chopped (or 2 small Persian cucumbers)
- 2 cups cherry tomatoes, halved (or 3–4 Roma tomatoes, chopped)
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced (optional but traditional)
- 1/2 cup kalamata olives (or black olives)
- 1/4 cup fresh parsley, chopped (optional)
- 2 tbsp fresh dill or oregano (optional but delicious)
Vegan feta option A (Tofu feta, best flavor after marinating)
- 8 oz (225g) extra-firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 1 tbsp apple cider vinegar or red wine vinegar
- 1 tbsp nutritional yeast (adds “cheesy” depth)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- Black pepper, to taste
Vegan feta option B (Quick crumble)
- 1/2 cup plain unsweetened vegan yogurt (or cashew cream)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- Pinch of oregano
Greek-style vegan dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced (or 1/4 tsp garlic powder)
- 1 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
